Pork Schnitzel is a beloved classic with roots in Austrian and German cuisine. This dish features tender pork chops, pounded thin, coated in a crispy, golden-brown breadcrumb crust, and topped with a rich and tangy Dijon gravy. Whether you’re new to making schnitzel at home or a seasoned cook, this recipe is simple, delicious, and sure to impress.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights and special occasions alike. It’s:
- Quick and easy – Ready in under 45 minutes.
- Crispy and flavorful – The perfect balance of texture and taste.
- Versatile – Pair it with mashed potatoes, spaetzle, or a fresh salad.
- Family-friendly – Even picky eaters will love this dish!
Let’s dive into the details and learn how to make the perfect Pork Schnitzel with Dijon Gravy.
For the Pork Schnitzel:
- 4 boneless pork chops (about 1 lb/450g total)
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) breadcrumbs (panko or regular)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons vegetable oil (or more, for frying)
For the Dijon Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (480ml) chicken or beef broth
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
- Meat mallet or rolling pin
- Plastic wrap
- Shallow dishes for breading
- Large skillet or frying pan
- Whisk
- Tongs or spatula
- Paper towels
1. Prepare the Pork Schnitzel
Pound the Pork Chops
Place each pork chop between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about ¼-inch (6mm) thickness. This ensures even cooking and maximum tenderness.
Set Up a Breading Station
- Place the flour in one shallow dish.
- Beat the eggs in a second shallow dish.
- In a third dish, mix the breadcrumbs, garlic powder, paprika, salt, and pepper.
Bread the Pork Chops
- Dredge each pork chop in the flour, shaking off any excess.
- Dip it into the beaten eggs.
- Coat with the breadcrumb mixture, pressing gently to help it adhere.
- Set aside while you heat the oil.
Fry the Schnitzel
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the pork in batches for 3-4 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
Create a Roux
- In the same skillet, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes, until lightly golden.
Add the Broth
- Gradually whisk in the chicken or beef broth, stirring constantly to avoid lumps.
- Bring to a simmer and cook until thickened, about 3-4 minutes.
Incorporate the Mustard and Seasoning
- Stir in the Dijon mustard and Worcestershire sauce.
- Season with salt and pepper to taste.
- Simmer for another 1-2 minutes.
- Place each schnitzel on a plate.
- Drizzle with the Dijon gravy.
- Garnish with chopped parsley and serve with lemon wedges.
Suggested Side Dishes
- Mashed potatoes
- Spaetzle
- Steamed vegetables
- German potato salad
- Buttered noodles
Drink Pairings
- A crisp white wine like Riesling or Chardonnay
- A light beer such as a pilsner or lager
- Sparkling water with lemon
Storing Leftovers
- Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days.
- Keep the gravy in a separate container to prevent sogginess.
Reheating
- Reheat schnitzel in a 350°F (175°C) oven for 10 minutes to maintain crispiness.
- Warm the gravy on the stovetop over low heat, adding a splash of broth if needed.
1. Can I make this recipe with chicken or veal?
Yes! Chicken or veal can be used as a substitute. Follow the same steps, but adjust the cooking time as needed.
2. Can I bake the schnitzel instead of frying?
Absolutely. Bake at 400°F (200°C) for 20 minutes, flipping halfway through, until golden and crispy.
3. What’s the best way to pound the pork chops without a mallet?
A rolling pin or the bottom of a heavy pan works just as well.
4. Can I make the gravy ahead of time?
Yes! Store it in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of broth to thin it out if needed.
5. Can I freeze schnitzel?
Yes, but freeze it before frying for best results. Bread the pork, lay on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry straight from frozen, adding a few extra minutes to the cooking time.
Pork Schnitzel with Dijon Gravy is a satisfying, crowd-pleasing dish that’s easy to make at home. Whether you’re cooking for a weeknight dinner or a special gathering, this crispy schnitzel with tangy gravy is sure to impress.
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